Monday, July 19, 2010

Basil Chicken Salad

Today, at Super Target I cleaned up on meat. When you catch it right, you can get some killer deals there and all I have to do is make sure I have freezer space, since all of it has a pretty urgent use/freeze by date. The best deal of mine from this trip was two 3lb. packages of bone-in split chicken breasts for $1.99. That would be $.66 per pound folks. Like I said, killer.

For tonight, I turned some of it into basil chicken salad sandwiches.
Forgive the cheesy picture…did serving salad on a lettuce leaf go out of style before or after 1982?

Basil Chicken Salad:
3 cups shredded cooked chicken
1/4 cup light mayonnaise
1/4 cup plain yogurt
2 Tablespoons Dijon mustard
1/4 teaspoon garlic powder
salt and pepper to taste
1/2 cup finely chopped celery
1 cup red grapes, halved
1/4 cup fresh basil leaves, thinly sliced.
Directions: In a medium sized bowl, combine mayo, mustard, garlic, salt and pepper. Add chicken and stir to combine. Stir in celery, grapes and basil. Mix just until combined. Serve on toast for sandwiches (ours had some avocado spread on the slices and leaf lettuce). It only took about 45 minutes and a slather of bbq sauce on top for Silas to eat his half of a sandwich, but don’t take his word for it…
Also, you really can omit the basil and then it's just chicken salad, but it really does add something!

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